Low FODMAP, lactose free*, gluten free
Ingredients:
- 1 1/4 cup rhubarb, sliced thinly
- 150g butter, melted
- 1 cup caster sugar
- 2 1/2 cups gluten free self raising flour
- 1/2 cup lactose free milk (or lactose free plain yoghurt)
- 2 eggs, lightly beaten
- 1/2 Tablespoon rosewater
- 1/4 teaspoon vanilla extract
Heat fan forced oven to 180oC and grease a 1/2 cup capacity muffin tin (this makes about 8-10 large muffins). Combine rhubarb, flour, and sugar in a bowl and make a well in the middle. Add the remaining ingredients and combine, but be careful not to over mix. add about 2-3 dessert spoons to each section of the muffin tin and bake for 15-20 mins, checking regularly. Muffins are done when they spring back when lightly touched on top. Cool before removing from the tin.
Muffins can be frozen in batches and reheated.
Enjoy!
*butter is acceptable for some on the low FODMAP diet. Please determine whether this is suitable for you if you are avoiding lactose.
These look great!! Well done creating your own recipe :)
ReplyDeleteHeidi xo
Thanks, I'm hoping to add a lot more soon! Stay tuned :)
ReplyDeleteThese came out very nice. I didn't have gluten free self raising flour, but still used gluten free flour adding 1 Tbsp. Backing powder and 1 Tsp Xanthan Gum. Top it with 1/2 cup walnuts and some cinnamon and some sugar. Taste very nice.....
ReplyDelete